Real food is self-run by a teamof passionate and stubborn indi-viduals who believe we are whatwe eat.

We are independent from health and food asso-ciations, institutes or ministries and we are notinfluenced by religion or politics. Instead, wespend our time being informed about where andhow our food is produced while actively support-ing local producers, therefore becoming part ofthe integral production process.

3 pairs of hands, 6 hours and lotsof dedication. These are what weneed to make just 50 to 60 sets ofdumplings. We are obviously nota fast food joint and we have nointention of becoming one.Instead we make our food insmall batches from scratch andby traditional methods.

We believe there is no shortcut to good qualityfood and compromising is not an option. Nomicrowave, no pre-packed or processed food,fresh and no pre-cut ingredients, slow-pressedjuicer, low heat pan-frying, homemade saucesand making your food only when you order themare just some examples of why we produce andserve only SLOW FOOD!

So before you make a fuss about how long youhave to wait for your meal, why not think abouthow long it takes us to prepare your food!

We spend an incredible amountof time and effort preparing andsourcing for good quality and‘ethical’ food to put on our menu.

The food items may just be names to you butthere are remarkable stories behind every singleone of them – like the amazing but often victim-ised farmers and raw food producers, ourstruggles of believing in the food industry differ-ently and standing by it, the meticulous processof creating real food, the emotional attachmentsto them, our critics, and the goodpeople that put them together.

Amazingly, only 3 fresh ingredients go into ourpancake mix and it has a maximum shelf life ofjust 24 hours. Comparatively, commercial pan-cake mixes consist of 10 to12 ingredients includ-ing flavouring, hydrogenated oil, SodiumAluminium Phosphate, Monocalcium Phosphateand Dextrose. They last for at least 6 months.What about salad dressings? Our lemon and oildressing, for example, consists of only freshlemon juice, a pinch of sea salt and organic oliveoil. A similar bottled dressing will have canola oil,Xanthan Gum, MSG, Potassium Sorbate, EDTA,caramel colour and ‘god-knows-what’ otheringredients.

We choose to make our food fromscratch and with only fresh and‘recognisable’ ingredients. Ittakes a little more time and effort,but simply just by knowing whatgoes into our food makes itworthwhile. You can also chooseto avoid processed junk. Take alook at the ingredients the nexttime you want to buy any pro-cessed food and see if you canrecognise how many of the itemslisted.

Very often, it’s only a few.

One of the biggest complaints about eating wellis that it costs too much. In turn, we would liketo ask if you ever think about how most ‘fast’,processed and junk food can cost so little?

A typical farmer earns as low as 10 cents perchicken. How many chickens do they have to rearto make a sizable profit? And we all know whathappens next.

“Today’s food is too cheap tolast,” Julian Cribb writes in thefinal section of the “The ComingFamine”. “To avert the comingfamine we all need to start payingits true price–not blindly transfer-ring the cost of what we consumetoday to our grandchildren tomor-row.”